- 1 pounds fresh collard greens
- 1 - 2 pound ham steak, chopped
- 2 tbsps hot sauce
- 3 tbsps olive oil
- 3 medium onions, chopped
- 1 garlic clove, minced
- 6 red potatoes, diced
- 3 cans chicken broth (14-1/2 oz)
- 2 cans field peas, drained (16 oz)
- 2 cans crowder peas, drained (16 oz)
- 2 cups water
- 1/2 cup vermouth
- 1 tbsp white vinegar
- 1 tsp salt
When it is cold outside, this is by far my family’s favorite soup. Serve it with a good skillet of cornbread and you have a delicious, warming supper.
- Remove and discard stems and discolored spots from collards; rinse with cold water. Drain and tear into 1 inch pieces.
- Bring collards and water to cover to a boil in a large Dutch oven. Remove from heat; drain. Repeat procedure once.
- Toss together ham and hot sauce. Cook ham in hot oil in a Dutch oven over medium-high heat 8-10 minutes or until browned.
- Add onion and garlic, and saute until tender.
- Stir in collards, potato, and remaining ingredients,
- Bring to a boil and reduce heat, and simmer, stirring occasionally, 45 minutes.
Note: To save time, I usually buy the bags of collards in the produce section that are already torn in pieces.